Stone Cream

Name: Stone Cream
Ingredients: ^ oz. Cox’s Gelatine; J pint whipped Cream; J pint Milk; I oz. Sugar; A little Preserved Ginger or Cr3’stallised Fruits; A little Stewed Fruit or Jam

From A manual of gelatine cookery, 1904

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

905Calories

28 gProtein

69 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories905 kcal

Protein28 g

Carbohydrates69 g

Fiber0 g

Sugars59 g

Total Fat60 g

Saturated Fat37 g

Monounsaturated Fat17 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol207 mg

Sodium139 mg

Potassium713 mg

Calcium544 mg

Iron0.3 mg

Magnesium58 mg

Phosphorus460 mg

Zinc1.9 mg

Copper0.3 mg

Manganese0 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A518 mcg

Vitamin E1.6 mg

Vitamin K4.5 mcg

Vitamin B60.2 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.4 mg

Folate11 mcg

Choline88 mg

Caffeine0 mg

Water360 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 16. The excerpt below is the record exactly as published.

STONE CREAM ^ oz. Cox’s Gelatine. A little Preserved Ginger or J pint whipped Cream. Cr3’stallised Fruits. J pint Milk. A little Stewed Fruit or Jam. I oz. Sugar

Cook this with the app: pantry check, scaling, and the assistant.